Cupcakes with dulce de leche and cream
Description
The recipe won't take much time. You can substitute milk caramel Dulce de Leche with regular condensed milk. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a 24-cup muffin tin with paper liners. In a medium bowl, mix together flour, baking powder, and baking soda. Using a mixer on medium speed, beat butter, sugar, and salt in a bowl for 2 minutes. While the mixer is running, gradually add the dulce de leche and beat for another 1 minute.
- 2
Step 2
2. Add eggs one at a time, beating well after each addition. Then add canola oil and vanilla extract, and beat until combined. Reduce mixer speed to low and add the flour mixture in three additions, alternating with buttermilk, beginning and ending with the flour mixture. Beat until just combined.
- 3
Step 3
3. Divide the batter between the prepared pan cups, filling each about two-thirds full. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the pan and place on a wire rack to cool. After 5 minutes, remove cupcakes from the pan. Let them cool completely before frosting.
- 4
Step 4
4. Prepare the frosting. Using a mixer, beat egg whites, sugar, and salt in a large bowl. Place the bowl over a saucepan with boiling water, making sure the bottom of the bowl does not touch the water. Cook, constantly whisking, until the mixture reaches 70 degrees. Beat the egg mixture with a mixer at high speed until foamy and let it cool to room temperature, about 8 minutes. Reduce the mixer speed to medium and add the butter, 2 tablespoons at a time, beating well after each addition. Increase the mixer speed and beat for 3-5 minutes until creamy. Add the dulce de leche and vanilla extract, and beat until smooth. Pipe the prepared frosting onto cupcakes using a pastry bag.